Heat a large stockpot over medium-high heat. Add butter or bacon grease.
Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock/broth until combined. Stir in the milk, potatoes, and cooked bacon bits (if you prefer) until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper. Taste and see if it needs more salt or pepper or cheese.
Originally Submitted
1/18/2016
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